Crispy baked carrot chips: 2 ways

Crispy baked carrot chips: 2 ways could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2. This side dish has 71 calories, 1g of protein, and 4g of fat per serving. For 28 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 16021 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 15 minutes. This recipe from Running to the Kitchen requires kosher salt, carrots, ground pepper, and cinnamon. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Similar recipes include Healthy Baked Plantain Chips Four Ways, Healthy Baked Plantain Chips Four Ways, and Crispy Baked Kale Chips.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425 degrees and line a baking sheet with parchment paper.Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.Transfer to the baking sheet and arrange in a single layer.Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.Remove from oven and serve immediately.

 

Step by step:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.

3. Transfer to the baking sheet and arrange in a single layer.

4. Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.

5. Remove from oven and serve immediately.

Nutrition Information:

covered percent of daily need